Memphis-Style Barbecued Pork Ribs |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Pat: Our first taste of national recognition came in 1997, when our pork ribs were voted the best ribs in Memphis by the local media. After the votes were cast, the Today show came calling. Tony and I wound up being featured on a segment with Al Roker. Al's enthusiasm for our cooking made others take noticeit was a big moment. It's important to note that we did not become rib masters overnight. It took time to learn the appropriate techniques. Tender, slow-cooked spare ribs require a certain amount of skill and experience. We got ours, and now we are going to give you yours. Gina: All I can say about ribs is: Girl, get yourself a man that can grill and let him light it up! Ingredients:
four 3-pound slabs pork spare ribs (also called st. louisstyle ribs), untrimmed |
kosher salt |
Directions:
1. Rinse the rib slabs in cold water, and pat dry with paper towels. Place the slabs on a clean chopping board. Using your fingers, pull off the thick white membrane. Use a small knife to trim off the excess fat and meat. Using a sharp knife, trim off the brisket bone. Season both sides of the slab with salt and Neelys Barbecue Seasoning, and refrigerate for at least 1 hour, or up to a day in advance.
2. When you're ready to cook the ribs, preheat the grill to 250°F, preferably using a combination of hickory wood and charcoal. Place the slab on the grill away from (not directly over) the flame (using indirect heat). Cook the slab curl-side up for approximately 2 1/2 hours. Flip the slab over to finish the cooking, about 1 more hour, or until you get the full bend in the slab (see Tony's Tip).
3. For dry ribs, pull the ribs off the grill, and sprinkle more Neely's Barbecue Seasoning over the entire slab. Cut between the bones and serve. For wet ribs, pull the ribs off the grill, and pour Neelys Barbecue Sauce over the slab. Slice between the bones into individual portions, and serve.
4. Tony's tip: When you're ready to pull that first slab of ribs off the grill, try to lift them with your tongs. Your tongs should make contact with the ribs only about halfway down the slab. If the slab is flexible (it should easily bend to a 45-degree angle downward), that's a good indication that your ribs are ready. The meat should easily pull away from the bone.
|
|